Glazed Lemon Ginger Muffins (Printable)
Bright muffins with lemon and ginger, topped with a sweet tangy glaze—perfect for breakfast or tea.
# What You'll Need:
→ Muffins
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 tablespoon fresh ginger, finely grated
07 - 1 tablespoon lemon zest (from about 2 lemons)
08 - 2 large eggs
09 - 1/2 cup vegetable oil
10 - 1 cup plain Greek yogurt or buttermilk
11 - 1/4 cup fresh lemon juice (from about 2 lemons)
12 - 1 teaspoon vanilla extract
→ Glaze
13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons fresh lemon juice
15 - 1 teaspoon fresh ginger, finely grated (optional)
# Steps:
01 - Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, finely grated fresh ginger, and lemon zest.
03 - In a separate bowl, whisk together the eggs, vegetable oil, plain Greek yogurt, fresh lemon juice, and vanilla extract until fully incorporated and smooth.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to ensure tender muffins.
05 - Divide the batter evenly among the muffin cups, filling each about three-quarters full for even rising.
06 - Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted in the center emerges clean.
07 - Let muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
08 - Combine powdered sugar, lemon juice, and finely grated ginger (if using) in a small bowl. Stir until smooth and pourable.
09 - Drizzle glaze over the cooled muffins. Allow glaze to set before serving.
# Expert Tips:
01 -
- The lemony glaze soaks into the muffin tops for a bright, bakery-style finish I secretly crave with my afternoon tea.
- Fresh ginger wakes up the batter and makes these muffins unbelievably aromatic, which always brings everyone to the kitchen.
02 -
- If you overmix the batter, the muffins turn dense instead of fluffy—I learned that on a rushed morning and never again!
- Letting the muffins cool before glazing keeps the topping glossy instead of soaking in and disappearing.
03 -
- Grate ginger and zest directly over the bowl so the fragrant oils fall right into the batter.
- Sifting the powdered sugar for glaze creates a silky finish every time.